Method:

Cut the Primosale cheese into thin slices, place on a chopping board and stuff with the cream of peppers, tapenade and tomato sauce. Create at least three layers, like a mille-feuille. Trim. Cut into cubes or triangles (you can also use a round pastry cutter) and insert bamboo skewers to hold them in place. Season to taste with oil, herbs or spices and place them in the jars.

VARIATION:
alternatively, you can use smoked salmon or tuna or swordfish, seasoned with a little fresh dill.